Kenyon Johnnycakes

This firm, crisp cornmeal cake was created to withstand the rigors of rugged New England travel in the 17th century. English colonists are thought to have called them "journey-cakes," but over time the name transformed into "jarney" cakes and then to johnnycakes. (Adapted from Kenyon's Corn Meal Co. recipe.) Order Kenyon Stone-Ground Cornmeal by calling (401) 783-4054.

Prepare the batter: Stir together cornmeal, sugar, and salt in a medium bowl. Pour in the boiling water and stir vigorously. Batter may be thick. Add more water as needed to thin the batter.

Cook the johnnycakes: Heat a cast-iron skillet over high heat until it's very hot. Lightly coat with cooking spray. Drop batter by the tablespoon onto the grill. Do not turn cakes until browning can be seen around the edges -- cook for at least 6 minutes. Spray the top with a little more cooking spray, turn, and cook until cooked through -- 5 to 6 minutes. If you prefer thinner cakes, add up to 1/2 cup milk to the batter.